Brilliant Beetroot

Enjoy this month’s pick of the seasonal crop with a colourful recipe perfect for a summer’s evening

The primitive chap who discovered beetroot a couple of thousand years threw the actual root away and only ate the leaves! Glad to say some bright spark saw the folly in that and decided it should be the other way around. Now is the prime time to enjoy the pick of the fresh beetroot crop arriving on the shelves.

Whipped Goat’s Cheese, Beetroot Salad and Watercress Ingredients: (Serves 2)


  • 100g goat’s cheese
  • 1 golden beetroot
  • 2 red beetroots
  • 60ml single cream
  • Half the juice of 1 lemon
  • 125ml port wine
  • Small bunch of watercress
  • Garlic, shallots and thyme
  • Sea salt and black peppercorns


Wrap the golden beetroot in foil, seasoned with sea salt and drizzled with olive oil. Roast in the oven at 170 degrees C for 30 minutes. When ready peel off the skin and cut into cubes or preferred size for decoration. Bring the red beetroot to the boil in salted water with a few sprigs of thyme, a crushed clove of garlic and five black peppercorns. Simmer until tender before peeling. Take one of the beetroots and slice thinly. Put the other aside. Peel and break the goat’s cheese into small pieces, add the single cream and lemon juice and beat until smooth. Put in a piping bag and leave to rest in a cool place. For the beetroot puree, reduce down the port wine with a few sprigs of thyme and a roughly chopped shallot. When you have half the liquid left, take off the heat and pass through a fine sieve. Take the remainder of the beetroot, blend in a food processor with the reduced port liquor until a smooth consistency. For extra fine puree, pass through a sieve. Lay the sliced beetroot on the middle of a plate and alternately place the cubes of golden beetroot and blobs of piped goat’s cheese. Garnish with the beetroot puree and washed watercress.

Wine pairing:

Domaine La Chautarde Rosé 2013. The classic choice with goat’s cheese is a Sauvignon Blanc but try this light-chilled Rosé from Provence instead. Light, dry and fruity with strawberry and cherry flavours. From Majestic, £7.49.